Learn how to make potica, the spiraled Slovenian treat you need to try right now.
Every family has its favorite special occasion sweets, the ones that take just a little longer to make, but taste all the better for it. For some it might be Grandma’s famous layer cake (and apple pie and bread pudding). For my family, it’s a pretty spiraled sweet bread filled with poppy seeds called potica (pronounced po-TEET-sa).
Those with Slovenian and eastern European backgrounds this treat might be familiar, though it’s called by many names (povtica, makowiec, bejgli or just simply a nut roll). A potica is essentially a sweet bread that’s rolled out thin, filled with any number of ingredients, then wound up jelly roll-style and baked.
Of course, with any heirloom-style recipe, there are many variations. Some potica are baked simply in a log shape. Others are coiled carefully into a bread pan, and another option still is to bake it into a bundt pan, which makes for an especially pretty presentation. And then there’s the fillings! Many traditional potica are made with walnuts and a mixture of honey and raisins or even a combination of nuts and cocoa. There are so so many options out there, but today I’m going to show you how to make my mom’s recipe filled with poppy seeds—a recipe she’s been making for more than 40 years.
Like I said before, like all good and special desserts, potica takes time. But I’m going to break this one down for you step by step. Let’s get started!
How to Make Potica
For the dough, you’ll need:
3½- 4 cups all-purpose flour
1 cup milk
½ cup butter, melted and cooled slightly
½ cup sugar
1 package active dry yeast
1 egg
2 teaspoons lemon zest
½ teaspoon salt
For the filling, you need:
1 12.5 oz. can poppy seed pastry filling (you can find this by the pie fillings in the baking aisle)
½ cup walnuts, chopped finely
1 tablespoon lemon zest
1 teaspoon cinnamon
1 egg white
Yields two small potica (you’ll definitely want two!).
Step 1: Ready your ingredients
To start, melt your butter and allow it to cool slightly. Butter that’s too hot could kill your yeast later on in the process, so I recommend melting it and allowing it to sit while you prepare the rest of your ingredients.
With that cooling, add the sugar, salt, lemon zest and one cup of flour into the bowl of your stand mixer. Give this a quick stir to combine.
Step 2: Proof the yeast
This is the first recipe I ever made with yeast, and let me tell you, it was intimidating the first few times to make sure I got it right. But if you take a few of our Test Kitchen tips on proofing, you’ll be just fine. Now, to proof the yeast, heat up your milk until it’s between 105º and 115ºF. Then add your yeast and a teaspoon of sugar and give it a stir. Allow this to sit for five to ten minutes, until you start seeing bubbles form.
Step 3: Combine the wet and dry
When your yeast is bubbling nicely, add it to your dry ingredients along with the butter and mix it on the lowest speed for two minutes with the paddle attachment. At this point, the dough will look pretty runny, like in the photo above.
Then add in another cup of flour and an egg and beat again on low for two minutes. This should give you a pretty sticky looking dough. That’s when you add in additional 1-1/2 cups of flour and mix. If the dough still feels really sticky to the touch, you can add in a little more (but no more than an extra half cup).
Step 4: Knead
Once you’ve got a good bread dough made, turn it out onto a generously floured surface and knead for five minutes. To knead, use the heel of your hand and push forward stretching out the dough. Fold the dough over itself, turn and repeat. You’ve got this!
After kneading, form the potica dough into a ball and turn into a greased bowl and cover with plastic wrap. Let rise until doubled. On a warm day, this takes about 60 minutes, but if you’re mixing this up on a cold Wisconsin afternoon, it can take almost 90 minutes to rise—so don’t worry if you don’t see results right away!
Step 5: Punch it down
After your dough has doubled in size, punch it down (that just means poking it down with your fingers or knuckles until some of the air is released). Then divide the dough into two, and let it rest 15 minutes.
Step 6: Mix up your filling
Since you have 15 minutes to kill while the dough rests, it’s the perfect time to stir up the filling. Start by whipping one egg white with your mixer’s whisk attachment until soft peaks form.
In a separate bowl, mix up your poppy seed filling, lemon zest, cinnamon and chopped walnuts until combined. Once your egg whites are nice and fluffy, fold them into the poppy seed mixture (if you’re new to folding, I’ve got a simple how-to to help you master this technique). This will help lighten the mix up a bit—that poppy seed filling on its own can be pretty sticky and dense.
Step 7: Roll it out
Take one half of your dough and roll it out into a 12″ x 18″ rectangle on a well floured surface. It can be difficult to get an exact rectangle with an elastic bread dough like this, but with some strategic stretching (and maybe a little trimming) you’ll get it.
Step 8: Roll (again)
Once the bread is rolled out into a sheet, spread half your poppy seed and walnut filling onto the dough, leaving about a half inch border of plain dough.
Then you roll the potica again. Working from one of the long ends, roll, roll roll until you have a long log. Pinch the edges and the seam together (you don’t want any of that filling coming out—it’s too good to waste!).
Step 9: A second rise
Take your potica rope and coil it into a lightly greased bundt pan, overlapping the edges slightly. It should fit around a standard size pan just about perfectly. Cover this up with plastic wrap and let rise a second time, this time for 90 minutes, or until doubled.
Step 10: Time to bake
After all that hard work, it’s finally time to bake the potica. Bake on the middle rack of your oven for 30 to 35 minutes at 350ºF. When done, it should be perfectly golden brown.
Allow the potica to cool in the pan for about five minutes before turning out onto a wire rack to cool completely. When it’s cool (or when you can’t bear it any longer!), slice with a bread knife and serve with a dusting of powdered sugar.
Potica will keep for several days in an airtight container or wrapped up in plastic wrap—though, like anything tasty, I’m sure it won’t last too long.
I love this poppy seed potica because it’s a beautiful treat that’s not overly sweet—in fact, I like it best at breakfast alongside a cup of coffee. But I love it even more because this recipe makes me think of so many special occasions when I’ve enjoyed it. This recipe takes a little time to master, but it really makes holidays and family parties just a little more special.
Looking for a simpler place to start? Try these breads.
Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of my best banana bread recipe. It really is that good! —Gert Kaiser, Kenosha, Wisconsin
Swiss Beer BreadThis recipe is a favorite of my family because it isn't greasy like most of the other cheese breads I have tried. It will not last long! —Debi Wallace, Chestertown, New York
Favorite Irish Soda BreadMy best friend, Rita, shared this irresistible Irish soda bread recipe. It bakes up high, with a golden brown top and a combination of sweet and savory flavors. —Jan Alfano, Prescott, Arizona
(Try these other Irish soda breads, too!)
Crusty Homemade BreadCrackling homemade bread makes an average day extraordinary. Enjoy this beautiful crusty bread recipe as is, or stir in a few favorites like cheese, garlic, herbs and dried fruits. —Megumi Garcia, Milwaukee, Wisconsin
Chocolate Quick BreadMy husband and I both enjoy cooking, but the baking is left to me. Our sons loved this chocolaty quick bread when they were little—and still do as grownups! —Melissa Mitchell-Wilson, Wichita, Kansas
Basic Homemade BreadIf you'd like to learn how to bake bread, here's a wonderful place to start. This easy white bread bakes up deliciously golden brown. There's nothing like the homemade aroma wafting through my kitchen as it bakes. —Sandra Anderson, New York, New York
Sticky Cinnamon-Sugar Monkey BreadYou can do all the prep work for this monkey bread the night before. I prepare the dough pieces and put all the sauce ingredients in the pan so it's ready for the morning. You can sprinkle chopped nuts in with the dough pieces before pouring the sauce on and baking. — Diana Kunselman, Rimersburg, Pennsylvania
Contest-Winning Chocolate Chip Pumpkin BreadA touch of cinnamon helps blend the flavors in this tender pumpkin chocolate chip bread. And since the recipe makes two loaves, you can send one to a bake sale and keep one at home for your family to enjoy. —Lora Stanley, Bennington, Kansas
Fluffy BiscuitsIf you're looking for a flaky basic biscuit, this recipe is the best. These golden brown rolls bake up tall, light and tender. They're good on their own, but taste even better served warm and spread with butter or jam. —Nancy Horsburgh, Everett, Ontario
Tart Cranberry Quick BreadMy mother always made this cranberry bread. I usually stock up on cranberries when they're in season and freeze them so I can make this year-round. —Karen Czechowicz, Ocala, Florida
No-Fuss RollsWith only 4 ingredients, these delicious rolls are ready in no time. They're fantastic with herb butter or jam. —Glenda Trail, Manchester, Tennessee
Country Cinnamon Swirl BreadI'm always busy with three active sons, so this rich quick bread is a favorite. I like to wrap these loaves to give as gifts. —Sharon Walker, Huntington Station, New York
Honey CornbreadServing this moist cornbread to family and guests is a pleasure. Honey gives the bread a slightly sweet taste, and most people find it difficult to eat just one piece. —Adeline Piscitelli, Sayreville, New Jersey
Sweet Potato Cinnamon BreadMy family loves quick breads. This one is moist and spicy. If you don't have mini loaf pans it works just as well in regular size pans. —Nancy Foust, Stoneboro, Pennsylvania
French LoavesMy kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in about two hours! —Denise Boutin, Grand Isle, Vermont
Dutch Apple LoafBeing of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars. —Gladys Meyer, Ottumwa, Iowa
Golden Honey Pan RollsA cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
Herb Quick BreadThis simple bread is especially good with soups and stews, but slices are also tasty alongside fresh green salads. The herbs make it a flavorful treat any time of the year. —Donna Roberts, Manhattan, Kansas
Elvis Banana BreadAs a toddler, my son loved bananas, so we always had them in the house. We didn't always eat them all before they were too ripe, so we experimented beyond basic banana bread. That’s how we came up with Elvis bread! —Liz Somppi, Greenfield, Wisconsin
Icebox RollsI remember my mom making these rolls almost every Saturday so they'd be ready to bake on Sunday for company or someone just dropping by. Although they take a little time to prepare, they're really not all that difficult to make. And there's nothing in the stores that can compare to them! —Jean Fox, Welch, Minnesota
Pina Colada Zucchini BreadAt my husband's urging, I entered this recipe at the Pennsylvania Farm Show—and won first place! You'll love the cakelike texture and tropical flavors. —Sharon Rydbom, Tipton, Pennsylvania
Chocolate Chai Mini LoavesThis bread is irresistible! A friend gets mad when I make it because I give her a loaf and she can't help but eat the whole thing! —Lisa Christensen, Poplar Grove, Illinois
Bread Machine NaanChewy yeast-raised flat bread is a snap to make in a bread machine. Serve naan with your favorite Indian dish to soak up the curry and sauces. —Shannon Ventresca, Middleboro, Massachusetts
Cowboy CornbreadThis cornbread is richer and sweeter than others I’ve tried, and especially luscious alongside ham and beans. —Karen Ann Bland, Gove, Kansas
Hungry for more? Here’s our cowboy bread recipe that you must try.
Potato Pan RollsMy family loves these rolls and requests them often. They don't take long to make because you use quick-rise yeast. —Connie Storckman, Evanston, Wyoming
Cranberry Orange Walnut BreadComing from Oregon, a state famous for its cranberries, this bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It's a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. —Elaine Kremenak, Grants Pass, Oregon
Cheesy Garlic Herb Quick BreadThis could be the perfect bread for any dish. The sharp cheddar cheese makes it irresistible.—Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bacon Walnut Bread with Honey ButterMy savory walnut bread filled with bacon bits and blue cheese dressing is complemented by the sweetness of honey-flavored butter. Cut yourself a thick slice, slather on the butter and enjoy!—Pam Ivbuls, Omaha, Nebraska
Oatmeal RollsMost people tell me what they like best about these rolls is they're so moist. I like them because they're simple to make, freeze well and because I grew up on oatmeal and still love it! —Jeanette Fuehring, Concordia, Missouri
Parmesan Zucchini BreadThis loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. —Christine Wilson, Sellersville, Pennsylvania
Seeded Whole Grain LoafMy husband and I want whole grain bread, but we don't like the spongy store-bought whole wheat breads. I drastically altered one of my favorite batter bread recipes to create this earthy bread. It is crunchy, chewy and easy. The add-ins are just suggestions. Sometimes I use pepitas, sesame seeds or even 1/4 cup of a multi-grain hot cereal mix. —Amber Rife, Columbus, Ohio
Rosemary FlatbreadsMy family loves this as a pizza crust. But with a touch of olive oil and fresh herbs it makes a lovely flatbread appetizer. —Sue Brown, West Bend, Wisconsin
Jalapeno Buttermilk CornbreadIf you’re from the South, you have to have a good cornbread recipe. Here’s a lightened-up version of my mom’s traditional cornbread that tastes just as delicious. —Debi Mitchell, Flower Mound, Texas
Sour Cream Chive BreadThis savory loaf mildly flavored with chives is delicious when served warm with a meal, soup, salad or stew. It also tastes wonderful toasted the next day for breakfast. —Deborah Plank, West Salem, Ohio
Swirl Cinnamon BreadIf you like cinnamon, you’ll love this quick bread! It’s crusty on top, soft and moist inside. Make extra loaves for the holidays and give them to family and friends. —Taste of Home Test Kitchen
Lisa is an editor at Taste of Home where she gets to embrace her passion for baking. She pours this love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa is also dedicated to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.
We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.